Look cured to you?

[sirvesa]

I have never really worried about it with ground meat for sausages but this is my first time trying an in tact brisket. Used the bacon cure calculator and it has been curing for 7 days.

IMG_20170224_054757817.jpg

• sirvesa
• Feb 24, 2017

I get tested the crap out of it and the meat was still pink. That has got to be a good sign.

IMG_20170224_055812412.jpg

• sirvesa
• Feb 24, 2017

 

[atomicsmoke]

7 days is on the short side. But it looks you got lucky.

What do you mean "tested"? As in fry tested?

 

[sirvesa]

Yeah I meant fry.

 

[sirvesa]

The flat was pretty small. Only 5 lbs and at the thickest part still just under 2"

 

[SmokinAl]

Looks cured to me, but I do mine for 14 days.

Al

 

[sirvesa]

Maybe I jumped the gun and got lucky. This one just went into the smoker but next time I will wait 2 weeks. Thank you two for your input and in return, I will show you how to make a redneck pepper grinder.

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• sirvesa
• Feb 24, 2017